A special Christmas recipe created for the ESSE Ironheart wood-fired stove by pastry chef, Dominique Ashford.
Ingredients
- 500g ground almonds
- 300g caster
- Vanilla seeds from 1 pod
- 4 egg whites
- 50ml Amaretto
Method
- Mix, and roll into a long sausage shape approx. 4cm thick.
- Cut and shape into small mounds.
- Top with a slice of dried apricot, and dust with icing sugar.
- Bake 170°C [ESSE dial guide low end of HOT] for 15-20 minutes.
- Delicious served with an English Stilton.
Since 2019 Dominique Ashford has worked with ESSE on the development of the electric range cookers and wood-burning cook stoves immediately recognising their potential for baking amazing desserts. She joined an established product development and demo team that includes River Cottage chefs and cookery writer and tutor Philippa Vine. Dominique will be holding cookery and baking courses at the ESSE factory showroom in Barnoldswick in 2025, visit the ESSE Facebook page for the latest event dates.
